Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid
Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and re...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/22/4170 |
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| author | Raghda A. Abd El-Fatah Mahmoud A. Rozan Hamid M. Ziena Kálmán Imre Adriana Morar Viorel Herman Heba H.S. Abdel-Naeem |
| author_facet | Raghda A. Abd El-Fatah Mahmoud A. Rozan Hamid M. Ziena Kálmán Imre Adriana Morar Viorel Herman Heba H.S. Abdel-Naeem |
| author_sort | Raghda A. Abd El-Fatah |
| collection | DOAJ |
| description | Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits. |
| first_indexed | 2024-03-09T16:50:18Z |
| format | Article |
| id | doaj.art-e1866309e5dd41cf83146ebe162a9271 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:50:18Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e1866309e5dd41cf83146ebe162a92712023-11-24T14:42:18ZengMDPI AGFoods2304-81582023-11-011222417010.3390/foods12224170Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric AcidRaghda A. Abd El-Fatah0Mahmoud A. Rozan1Hamid M. Ziena2Kálmán Imre3Adriana Morar4Viorel Herman5Heba H.S. Abdel-Naeem6Department of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, EgyptDepartment of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, EgyptDepartment of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, EgyptDepartment of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, RomaniaDepartment of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, RomaniaDepartment of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, RomaniaDepartment of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, EgyptMeat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits.https://www.mdpi.com/2304-8158/12/22/4170basa filletpepsin activitycitric acidrosemarymicrobial qualitydeterioration criteria |
| spellingShingle | Raghda A. Abd El-Fatah Mahmoud A. Rozan Hamid M. Ziena Kálmán Imre Adriana Morar Viorel Herman Heba H.S. Abdel-Naeem Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid Foods basa fillet pepsin activity citric acid rosemary microbial quality deterioration criteria |
| title | Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid |
| title_full | Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid |
| title_fullStr | Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid |
| title_full_unstemmed | Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid |
| title_short | Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (<i>Pangasius bocourti</i>) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid |
| title_sort | improvement of microbial quality physicochemical properties fatty acids profile and shelf life of basa i pangasius bocourti i fillets during chilling storage using pepsin rosemary oil and citric acid |
| topic | basa fillet pepsin activity citric acid rosemary microbial quality deterioration criteria |
| url | https://www.mdpi.com/2304-8158/12/22/4170 |
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